Description Edit

Ingredients Edit

Directions Edit

  1. Make sure no stone or dirt remain in the beans; rinse them well, and cook them with water, one or two cloves of garlic and half an Onion. When it boils, decrease the heat and simmer for one and a half hour, checking regularly so that beans always remain covered with water.
  2. Heat the oil over medium heat in a large heavy pan. Add the rest of the Onion (chopped) and the rice; cook until rice becomes transparent (2 to 3 minutes).
  3. Add 1 cup of black bean soup (both beans and liquid), and stir delicately, avoiding to crush the beans.
  4. Add the broth, and the bean soup so that the rice absorbs the liquid, still stirring from time to time.
  5. Repeat the process until rice is cooked.
  6. Serve immediately, as suggested above.
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